Skip to content
Back Back to Insurance menu Go to Insurance
Back Back to Saga Money Go to Saga Money
Back Back to Saga Magazine menu Go to Magazine
Search Magazine

Andalusian almond and olive oil cake

26 September 2019

This Andalusian olive oil and almond cake is served with a tangy blueberry coulis or a dollop of mascarpone. From Fiona Dunlop's book Andaluz.

Almond and olive oil cake
Almond and olive oil cake

Cooking time

30 minutes


6 to 8


For the cake

  • 4 medium eggs
  • 2/ 3 cup (150 ml) extra virgin olive oil, plus more for greasing
  • 1 cup (5¾ oz/165 g) light brown sugar
  • 2 cups (7 oz/200 g) ground almonds
  • ¾ cup (3½ oz/100 g) all-purpose flour, sifted ½ teaspoon baking powder
  • Handful sliced almonds, toasted

For the blueberry coulis

  • Coulis de arándanos
  • 1¾ cups (9 oz/250 g) fresh ripe blueberries
  • ½ cup (3½ oz/100 g) vanilla sugar
  • 3½ tablespoons water
  • Scant ½ cup (100 ml) extra virgin olive oil


This deliciously moist cake is light and not overly sweet. It is made with organic Andalusian almonds and olive oil. Eat it alone or with the tangy blueberry coulis—which looks like a culinary stab in the heart—or with mascarpone mixed with light cream and sprinkled with cinnamon.

Preheat the oven to 350°F (180°C) and grease a 9-inch (23-cm) round cake pan with olive oil.

In a large bowl, whisk together the eggs, oil, and sugar until light and fluffy. Carefully fold in the ground almonds, flour, and baking powder.

Pour into the prepared pan and sprinkle toasted sliced almonds over the top.

Bake in the oven for 25 minutes or until firm to the touch. Remove from the oven, remove the cake from the pan, and leave on a cake rack to cool.

In a saucepan, combine the blueberries, vanilla sugar, and water. Bring to a boil, and simmer for 3 to 4 minutes until the sugar dissolves. Remove from heat, and tip into a blender. With the motor running, slowly add the olive oil to obtain a loose purée or coulis. Cool.

Andaluz: A Food Journey Through Southern Spain by Fiona Dunlop is out now, published by Interlink Books


Visit our Spanish recipe hub for more delicious meal ideas


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.